Skripsi
PENGARUH LAMA PEREBUSAN TERHADAP KANDUNGAN PROTEIN KASAR, SERAT KASAR, LIGNIN DAN TANIN PADA KULIT KOPI
The aim of this research was study the Effect of boiling time on crude protein, crude fiber and tannin concentration of coffee pulp. This research was held for on Juny 2006 in Animal feed and nutrition laboratory of Agriculture faculty Sriwijaya University, Inderalaya. Coffee pulp analysis were done in laboratory ruminantia nutrition and Chemical feedstuff of Animal Science faculty, Padjajaran University Bandung. This research using completely randomized design with 4 treatments and 4 replications P0 (0 minutes), P1 (20 minutes), P3 (60 minutes). Observed parameters were crude protein, crude fiber, lignin and tannin concentration. The Result shows that boiling time significantly affect crude protein, crude fiber, lignin and tannin concentration of coffee pulp. It conclude that 60 minutes boiling time decrease crude protein, crude fiber, lignin and tannin concentration of coffee pulp.
Inventory Code | Barcode | Call Number | Location | Status |
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0807000288 | T64471 | T644712008 | Central Library (Referens) | Available but not for loan - Not for Loan |
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